Zucchini and Yellow Squash Ribbons

Ingredients

• 3 small Zucchini (about 1 pound)
• 3 small Yellow Summer Squash ( about 1 pound)
• 1/4 cup fresh chopped Oregano
• 1/4 cup fresh chopped Basil leaves
• 1/4 cup chopped onions
• 4 garlic Cloves minced
• 2 tbsp Extra-virgin Olive Oil
• 2 tbsp fresh Lemon Juice
• 1 tsp finely grated lemon zest
• 1/2 cup Low Sodium Vegetable Broth

Steps

1. Trim the ends of the zucchini and yellow squash.  With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.

2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent.  Then add zucchini and squash ribbons to skillet.  Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender.  Then add lemon juice, oregano, basil, and lemon zest.  Then turn heat off and cover for a few minutes.

3. Serve in a beautiful side dish and garnish with chopped chives.